From Planning to Planting, and from Harvest to Table.

Monthly Archives: September 2017

I’ve been so busy in my garden, the community garden, and my client’s gardens, that I kinda let the piles of veggies I picked stack up in the house for the past few days. Today I could no longer ignore them. I rolled up my sleeves, and put my mom to work. 🙂

This is a simple, easy recipe. You can easily double it and adjust the herbs to your taste.

4lbs of tomatoes

1 cup of finely diced Basil

1 tsp fresh thyme, or 1/4 tsp ground thyme

1 medium onion, or 1 1/2 cups

1/3 plus 2Tbs of olive oil

6 cloves of finely chopped garlic

2 Tbs of red wine vinegar

3 tsp of salt

Black pepper to taste

2 cups of Chicken Bone Broth *

Preheat oven to 400 degrees

Cut the stems out of the tomatoes and slice them in half. Lay them cut side up on cookie sheets. I covered my cookie sheets with parchment paper for easier clean-up. Drizzle the 1/3 cup of olive oil over the tomatoes. Roast for 45 min. If you are using a convection oven, reduce the heat to 375 and the time to 35 min.

You’ll know your tomatoes are ready for the pot when they’re a bit bubbly and turn a gorgeous rustic red. Maybe it’s the designer in me, but the color is so beautiful, I almost hated to put it in the pot.

Next, cover the bottom of your pot with the remaining 2Tbs of the olive oil. Cook the onions until translucent, about 5 min. Add the garlic and cook for another minute. I used a mix of the last of the onions from the garden because they were handy. So long as it’s a cup and a half of onions, it really doesn’t matter what kind you use. They’re not the star of the show.

Add your beautifully roasted tomatoes to the pot, your basil, thyme, salt and pepper. Cook on low for 25-30 minutes, until the tomatoes are broken down.

Add the two cups of bone broth and the 2 tsp of the red wine vinegar. Now here you can change things up a bit. If you’re vegetarian, add water or vegetable broth. If you’re unfamiliar with bone broth, you can certainly use regular broth. However, bone broth gives a richer taste to your soup. It is more expensive, if you’re not one to make it yourself. But it is tastier!!! Here’s a picture of the bone broth I used. I am fresh out of homemade. I also added some not quite dried basil as I didn’t have enough in the garden.

When your soup looks like this, it’s time to put it in a blender.

tIt took 3 batches of blending to get the whole pot looking like this . . . And it was worth it!

psst – these cool dishes are from Ojo Sarco Pottery. Hand made, one of a kind, which I think is perfect for fresh from the garden soup, also hand made and from your one of a kind garden.